Hey guys, So I am gearing up to brew my first batch of homebrew. I am going to be brewing with my buddy Scott who has made 15-20 batches of beer. I am mostly going to be using his system, but I have some items that I can use. Anyway, I chose a recipe that is probably more complicated than I should have for my first batch; it's the Muscat Love from the 2015 GABF pro/am competition. Anyway, beer is 1.083 OG and then you add Muscat Juice concentrate which is loaded with fermentable sugars. So you need a bunch of YEAST. They recommend for the recipe White Labs WLP500 Monastary Ale yeast 3L starter. I don't have access to white labs where I live, but I got WYeast 1214 which should work. (supposed to be equivalent). First off, do we think the yeast difference (in strain) will make a significant difference in the taste of the beer? Secondly, how the heck do I make a 3L starter? From what I gather, I need a couple days to grow the yeast before brew day. 3 Liters. I found this link: https://www.wyeastlab.com/hb_makingastarter.cfm Wyeast says: Recipe 0.5 cup DME (100g, 3.5oz) ½ tsp Wyeast Nutrient 1qt.(1L) H2O Mix DME, nutrient, and water. Boil 20 minutes to sterilize. Pour into a sanitized flask or jar with loose lid or foil. Allow to cool to 70°F. Shake well and add yeast culture. So do I just triple the DME, nutrient, and water so that I get 3 liters? I know that lots of people use growlers for a starter but that's only 64 oz and I think I need more. Also I've heard some people refrigerate the starter to settle the yeast down to the bottom, and then siphon or pour the wort off the top so they aren't adding so much liquid to their beer when they pitch the yeast.